PAPA ANTHONYS PIZZA

Name: PAPA ANTHONYS PIZZA
Address: 3385 S HWY 17-92 #165, CASSELBERRY, FL, 327072915, US
Rating: 23.6

3385 S HWY 17-92 #165, CASSELBERRY, FL 327072915

License #6902861

🍕 Pizza/Italian ℹ️

23.6 Grade F / 100

Failing Health Score

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Latest inspection

September 8, 2026 · 17 findings · 0 critical

Routine - Food

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Highest-priority rows.

Major

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Minor

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Quick take

PAPA ANTHONYS PIZZA in CASSELBERRY currently holds an InspectFL Health Score of 23.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 8, 2026. Across those visits, inspectors documented 116 total violations — 15 critical, 26 major, 75 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 12, 2026

The latest inspection on September 8, 2026 shows 17 observation rows: no critical rows, 3 major, and 14 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

116

Coverage note

Inspector notes linked where available

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PAPA ANTHONYS PIZZA has a rough inspection history. Would you risk it?

F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - handle on microwave at cooks line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. - mens and womans restroom
[33-34-4] Storage area not maintained clean and organized. - back storage/ office
[36-12-4] Floors not constructed to be easily cleanable. - Throughout the entire kitchen.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[16-03-4] Accumulation of debris inside warewashing machine.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. - back door
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt.
[36-73-4] Floor soiled/has accumulation of debris. - floor under all equipment
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -walls throughout the kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters - exterior of all equipment in kitchen area. - gaskets at pizza station
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Electric slicer - mixer head
[36-62-4] Light not functioning. - light fixture over stove.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. - microwave, reachin coolers on cooks line.
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. - case of napkins in storage area.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee items stored next to clean utensils above mixer.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[36-73-4] Floor soiled/has accumulation of debris. - floors throughout the entire kitchen area..
[08B-38-4] Food stored on floor. - flour stored in storage area. - bucket of red sauce in walk-in cooler.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. - microwave on cooks line
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. - reach in cooler on cooks line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - Exterior of soda machine in dining area - gaskets on pizza station. - exterior of all equipment in kitchen area. - exterior of mixer - speed rack next to mixer.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. - all reach in coolers
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - all walls in kitchen area.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on tea machine
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - ice chute at soda machine in dining area. - can opener - electric slicer - mixer head
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. - cooked sausage in walk in cooler.
[41-17-4] Spray bottle containing toxic substance not labeled. - spray bottle of clear liquid stored above pizza station

Disposition: Met Inspection Standards
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - walls throughout the kitchen area.
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[24-06-4] Clean utensils or equipment stored in or rack. - clean utensils stored on shelf above 3 compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - Employee items stored on shelf above make line.
[36-73-4] Floor soiled/has accumulation of debris. -floor throughout the entire kitchen
[36-12-4] Floors not constructed to be easily cleanable. - throughout entire kitchen area.
[08B-38-4] Food stored on floor. - bucket of red sauce in walk-in cooler.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -cold holding units on make line and pizza station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - exterior of mixer. - exterior of all equipment in kitchen. - exterior of microwave
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. -both reach in coolers
[25-06-4] Single-service articles not stored inverted or protected from contamination. - Togo containersstred above makeline.
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. - operator placed correct times on pizzas
[41-10-4] Toxic substance/chemical improperly stored. - spray bottle of cleaner stored on tea machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. - mixer head - electric slicer. - can opener
[31A-09-4] Handwash sink not accessible for employee use at all times. - pitcher stored in hand sink next to hot table.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Disposition: Warning Issued
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -all RIC door handles
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -vent above POS soiled with mold like substance -vent above dish sink soiled with egregious accumulation of dust and mold like substance
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. -clean dishes stored on dirty shelf above dish sink, in soiled container
[36-03-4] Cove molding at floor/wall juncture broken/missing. -no cove molding for entire back wall of kitchen (side where dough mixer is placed)
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee phone and headphone case stored above pizza make station
[36-17-5] Floor tiles missing and/or in disrepair. -floor tiles right of pizza oven broken and missing
[08B-38-4] Food stored on floor. -Pizza sauce stored on floor in WIC
[14-13-4] Food-contact surface not smooth and easily cleanable. -interior of microwave rust with pitting
[36-24-5] Hole in or other damage to wall. -hole in wall behind water heater
[10-20-4] In-use tongs stored on equipment door handle between uses. -gas stove
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -attached hood above pizza oven soiled with accumulation of grease and dust -kitchen hood filters soiled with accumulation of dust and grease -water heater soiled with food debris -underside of soda machine soiled with mold like substance -exterior of microwave
[25-09-4] Single-service items for customer self-service not properly protected to prevent contamination. -plates fir self service not inverted
[32-23-4] Toilet/urinal not flushing/functioning properly. -mens sit down toilet non functional, womans functions as normal -womans restroom CAN be converted to unisex
[22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues. -WIC shelves soiled with accumulation of food debris
[29-11-4] Water leaking from pipe and/or faucet/handle. -pipe under dish sink leaking
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. -time markings added during inspection
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. -200ppm
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -ice dispenser of soda machine soiled with mold like substance
[32-11-5] Lack of toilet tissue at each toilet. -mens restroom
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -all employees
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -jesse
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -all prepared items seem at time of inspection missing date marking

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. -pizza make table
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[08B-47-4] Food not stored at least 6 inches off of the floor. -liquid shortening stored on ground in office area -cases of food items stored on the floor in walk-in freezer -various food items stored on floor in walk-in cooler
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -reach-in cooler, operator installed new ambient air temperature thermometer
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -outside of sugar and flour containers soiled -walk-in cooler shelves heavily soiled -outside of microwave
[25-05-4] Single-service articles improperly stored. -pizza boxes stored on ground in office area
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -tested 2x, 0ppm
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. -employee touched meatball sandwich with his bare hand while transferring to plate
[29-37-4] Spray hose at dish sink lower than flood rim of sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -pizza sauce 68F and fresh garlic in oil 75F, per operator stored on top of prep counter less than 3 hours, operator placed on time as public health control
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -pizzas for slices 77-82F, per operator held in display cases less than 2 hours, operator placed on time as public health control
[22-02-4] Food-contact surface soiled with food debris. -inside of microwave -slicer has an accumulation of food debris, employee cleaned -inside of ice chute soiled
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. -Peyton
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -probe thermometer reading 35F
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. -Jesse
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. -sausage links, per employee cooked more than 24 hours ago, stored in walk-in cooler, employee dated